Iam ready for abusyweek. The tallipa was pre-made by the seafood section of my grocer, ceaser salad dressing is in the freezer, Wednesday and Sunday's meals go into theslow cooker, and much of the other dishes are very quick and easy. Trying to eat well when your schedule is not cooperating takes planning! So... as a part of being moreorganizedI am joining scores and scores of others who post their menu plans.

I have also decided to find at least one recipe a week from my blogging friends, make it and highlight it.See Wednesday.

In larger jar or bowl, add 2 TBS of honey to pickled beets and juice and let sit for 2-24 hours in refrigerator.Drain and cut into matchsticks. Place in bowl.Add all ingredients and gently stir. Serve immediately.

Tuesday:

Ceaser Salad with Anchovies (Yum)

Chicken Picata

Angel Hair Pasta

Recipe: Hands Down BestCeaser Salad Dressing:3-4 anchovie fillets ( yes, this makes it great! Please give them a try! You don't know you are eating them)1 clove garlic1TBS Worchestershire Sauce1/2 tsp dijon mustard (any will do)Juice of 1-2 lemons ( start with one, and see if you need more- I like it lemoney)Wizzzz in food processor.

Add 1/4 cup egg substitute and Process till thick and emulsified. Refrigerate if not using immediately.This recipe can be doubled or trippled and dressing can be frozen in ice cube trays and then popped into plastic bags in freezer. Thaw 2-3 for large salad.

Peel potatoes and put in a pot with water covering them. Bring to a boil and cook until fork tender.Drain waterAdd cream cheese, sour cream and butter. Whip or mashSalt and pepper, Stir.Depening on the type of potato used, these measurements are a good guess. Use more or less according to the consistancy.Eat immediately, or cool and freeze in freezer bags or plastic containers. THESE ARE GREAT TO MAKE AHEAD FOR THANKSGIVING. Thaw them the day before in frig and heat. For Thanksgiving I put them in a crock pot on low to warm for several hours. I do this every year and everyone loves them!

In a large frying pan heat vegetable oil and add onions and cook until soft- aprox. 4-5 min on medium low heat. Do not brown.

In a bowl add drained salmon, gently pick out bones. FlakeAdd onions, mayo, bread crumbs, egg, parsley, lemon zest and salt and pepper. Mix.Wipe out frying pan and heat over medium heat. Add vegetable oil to coat and heat.Meanwhile, make cakes of salmon to resemble the size of a hamburgers about 1 inch thick.Put in pan and fry until golden brown. About 5 minutes. Turn and brown, about 5 minutes.Serve with lemon wedges and dill sauce.

Heat oven 350 degrees. Put both piecers of bread on a baking pan side by side.Spread bread with pesto and distribute chicken evenly over both pieces. Sprinkle on cheese. Garnish with add-ons. Cook 15 minutes until bread is brown and crunchy.